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Chicken-Bow Tie Primavera

Rich and creamy and filled with appealing flavor, this dish is ideal for busy weeknights. “Serve with garlic toast for a speedy supper," suggests Mary Thomas of North Lewisburg, Ohio.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 3-1/2 cups uncooked bow tie pasta
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 2/3 cup sliced fresh carrot
  • 1 tablespoon olive oil
  • 1 medium zucchini, halved lengthwise and sliced
  • 1 medium yellow summer squash, quartered and sliced
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 2 cups heavy whipping cream
  • 1-1/2 cups shredded Parmesan cheese
  • Additional shredded Parmesan cheese, optional


  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken and carrot in oil for 5-6 minutes or until chicken juices run clear; drain.
  • Add the zucchini, squash, seasoned salt and pepper. Cook, uncovered, until vegetables are tender, stirring occasionally.
  • Drain pasta. Add the pasta, cream and Parmesan cheese to the chicken mixture; stir to combine. Cook, uncovered, until cheese is melted. Sprinkle with additional cheese if desired.

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Average Rating:
  • resalee
    Jun 4, 2020

    FANTASTIC! I followed the ingredient list because that's what I had on hand. My family thought the sauce was perfect. Maybe it was because the zucchini was rather large and soaked more up but I'm sure either way it's made this dish will be a hit!

  • aubiechic
    Jul 6, 2008

    Very quick and easy! Do substitute the cream with 1 1/2 cups of half and half, plus an additional tsp. of cornstarch of flour (this will thicken the sauce). Additionally, I added parsley and basil to give the dish alot of flavor. The recipe is quick and easy and I will make it again!

  • staceyf214
    Jun 30, 2008

    2c of cream is just way too much. Made the sauce way too runny. Recipe was delicious though, so next time I'll cut the amount of cream to 1c.